Angayapodi

Angayapodi

Hi friends, I am posting the recipe for Angaya Podi. It is mainly used as part of "Pathiyam" for a new mother after delivery of baby. "Angayam" - "Arogiya Kayam" means "healthy body" - It balances vatham & pitham level in our body, cures indigestion & stomach upset. Ingredients added in this podi have their medicinal value. Abdominal organ gets relief from toxins when adding this podi in our meal. It can be used as regular as paruppu podi.

Angaya Podi

Ingredients

Dried Turkey Berry (Sundakkai vathal) - 1 cup
Dry Neem Flowers (Veppampoo) - 1 cup
Dry Sun Berry (Manathakali vathal) -1 cup
Red gram dal (Thoor dhall) - 1 cup
Dry ginger powder (Sukku) - 1/4 tsp
Pepper-1 tsp
Cumin seeds - 1 tsp
Red chilli - 3 or 4
Asafoetida - 1/2 tsp
Curry leaf - 4 to 5 strands
Salt - as required
Oil - 2 to 3 tsp

Sukku

Sukku Podi

Sundakkai Vathal

Manathakkali Vathal

Veppam Poo

Method

Heat oil in a pan. Roast Sundaikkai vathal, Manathakkali vathal & Dry Neem flowers to dark brown. Roast these separately one after another and spread on a plate and allow it to cool.

Roast other ingredients without oil to golden brown one after another separately in low flame.

Spread all the roasted ingredients on a plate and allow it to cool.

Mix everything & dry grind it to a coarse powder.

Check for salt and adjust as per your taste.

 

Store in a clean, dry, air-tight container.

Serve with hot rice and ghee or jingelly oil.

Angaya Podi

Have a happy and healthy life. I will meet you all with another healthy recipe. Till then, Bye.

Thengai Podi / Spicy Coconut Powder

Thengai Podi or Spicy Coconut powder

Coconut, well-known for its health benefits and we Indians, especially South Indians use it almost in all our recipes. Considered one of the most treasured foods of all time, coconut products — including coconut flesh, coconut water, coconut oil, and coconut cream — each deliver superb health benefits.

Because of its strong antioxidant properties and health benefits, the coconuts can be used to:

• Lower cholesterol

• Improve digestion

• Ward off wrinkles

• Stabilize glucose levels

• Fight off viruses

• Build cells

• Regulate hormones

• Increase thyroid production

• Lose weight

• Increase metabolism

• Fight infections

• Stave off memory loss

• Kill bacteria

• And more!

Here I'm giving a very delicious recipe - Thengai Podi or Spicy Coconut Powder. We prepare it our houses in our very own methods or the way we like. I'm giving the traditional method without onion and garlic as we like to have it in all days.

Ingredients

Coconut (grated) - 2 cups
Black gram dhall - 1/4 cup
Red Chilli - 6 to 7
Tamarind - 1 small amla size
Asafoetida powder - 1 tsp
Crystal Salt - as required
Oil - 1 or 2 tsp


Method

Remove impurities such as seeds, skin and unwanted fibres from tamarind. Tear it into small pieces and keep ready.

Heat oil on a frying pan. Roast black gram dhall till golden brown.

Add red chillis and continue roasting.

Fry for few minutes, remove the pan from flame. Add tamarind pieces, salt and asafoetida powder. Mix well and fry for few seconds in that heat itself.

Spread the roasted dhall-chilli mixture on a plate and allow it to cool.

Heat oil on the same pan and start roasting coconut in low flame. Stirr continuously, otherwise it will catch in the bottom. Roast it till golden brown and switch off the flame.

Dry grind the roasted things in a clean dry mixer grinder coarsely. First grind dhall-chilli mixture and then add roasted coconut and grind to a coarse powder.

After adding coconut, don't grind much.

Store it in a clean, dry air-tight container.

If stored in refridgerator, it will last upto one month. 

Serve with hot rice and jingelly oil. It can be used as a side dish for Idli and Dosa also.

Will meet you all with another healthy recipe. Bye.

Sambar Podi

Sambar Podi or Sambar powder

Sambar powder, when prepared with perfect care, will give a double perfect sambar.
Here I'm giving Sambar Powder recipe which I learnt from my mother-in-law.

Ingredients

Red chilli (Sivappu Milagai) - 1/2 kg 

Coriander seeds ( Dhaniya ) - 1/2 kg

Red Gram Dhall (Thuvaram Paruppu) - 100 g

Bengal Gram Dhall (Kadalai Paruppu) - 100 g

Black Gram Dhall (Ulutham Paruppu) - 100 g 

Mustard seeds (Kadugu) - 25 g

Black pepper (Milagu) - 25 g

Fenugreek seeds (Vendhayam) - 25 g

Cumin seeds (Jeerakam) - 25 g

Turmeric (finger shaped) (Virali Manjal)- 50 g


Method

Select good quality of all the above ingredients.

Check for impurities.

Break turmeric sticks to small pieces with the help of a pestle & mortar.

Spread the ingredients on a newspaper or polythene sheet separately and allow it to dry in hot sun for a day or two. Close it with white cloth while drying to protect it from birds.

Mix well. Dry grind the dried mixture to fine powder in a flour mill. 

Sambar powder is ready. This measurement will give us 1.5 kg (approximately) of sambar powder. Store it a clean dry air-tight container.

Note:

* I've kept the turmeric sticks in Microwave oven for 1 to 2 minutes in frequent intervals instead of breaking it.
* We can add sun dried curry leaves also.

Will meet you all with another healthy recipe. Till then, Bye.